INGREDIENTS (Serves 4):
1 red cabbage
4 boletus edulis
Creamed pine nuts:
1 part pine nuts
1 part water
Pine nut oil
3 parts foie-gras fat
A few drops of sherry vinegar
½ part of water
24 small, young spinach leaves
24 young oak leaf lettuce leaves
1 ripe pomegranate, seeded
Red cabbage: One small, young red cabbage. Remove the first 4 leaves. Using a very sharp knife, cut off the top. Cut in half and slice very finely forming thin julienne strips.
Boletus flakes: Peel the boletus and clean. Cut into wafer-thin slices using an electric slicer. Soak in grapeseed oil for 2 h.
Creamed pine nuts: Mix all the ingredients and leave to stand for 12 h. Crush and strain through a fine strainer. Chill.
Foie-gras vinaigrette: Place ½ a foie-gras in a pan, melt over a low heat, strain through a fine strainer and mix all the ingredients. Set aside at room temperature.
Dress the red cabbage, spinach, oak leaf lettuce leaves, pomegranate seeds and boletus with the foie-gras vinaigrette. Drain a little and serve on a transparent bowl. Finish the dish with some creamed pine nuts.